More meatballs, but made from veggies. More pasta, but made from chickpeas. Grab the recipe 👇#ResolveToEatMorePasta The Deets: 1. Cook the 1 cup cauliflower florets and 1/2 cup of mushrooms in a pot of boiling water for about 5 mins, until fork-tender. Drain well. 2. Pulse 1.5 cups cooked brown rice, plus the cauliflower and the mushrooms, through a food processor or high speed blender until semi-smooth. 3. Transfer mixture to a large mixing bowl and combine with ⅓ cup of oat flour or almond meal, 2 tsps spices (chili powder, paprika, and/or cumin), 1 tsp soy sauce, 2 eggs. Stir until everything is incorporated. Roll into balls. 4. Bring a pot of salted water to a boil and add 2 boxes of Banza Chickpea Spaghetti. Cook according to package instructions, then strain, rinse and reserve. 5. While the pasta cooks, heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for a few minutes on each side – they will need to be gently turned every so often to get browned all the way around. 6. Serve with marinara sauce and cooked Banza. @eatbanza eatbanza Banza

  • eatbanza

    @eatbanza

    1 month ago
  • More meatballs, but made from veggies. More pasta, but made from chickpeas. Grab the recipe 👇#ResolveToEatMorePasta The Deets: 1. Cook the 1 cup cauliflower florets and 1/2 cup of mushrooms in a pot of boiling water for about 5 mins, until fork-tender. Drain well. 2. Pulse 1.5 cups cooked brown rice, plus the cauliflower and the mushrooms, through a food processor or high speed blender until semi-smooth. 3. Transfer mixture to a large mixing bowl and combine with ⅓ cup of oat flour or almond meal, 2 tsps spices (chili powder, paprika, and/or cumin), 1 tsp soy sauce, 2 eggs. Stir until everything is incorporated. Roll into balls. 4. Bring a pot of salted water to a boil and add 2 boxes of Banza Chickpea Spaghetti. Cook according to package instructions, then strain, rinse and reserve. 5. While the pasta cooks, heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for a few minutes on each side – they will need to be gently turned every so often to get browned all the way around. 6. Serve with marinara sauce and cooked Banza.
    Banza More meatballs, but made from veggies. More pasta, but made from chickpeas. Grab the recipe 👇#ResolveToEatMorePasta 
The Deets:
1. Cook the 1 cup cauliflower florets and 1/2 cup of mushrooms in a pot of boiling water for about 5 mins, until fork-tender. Drain well. 
2. Pulse 1.5 cups cooked brown rice, plus the cauliflower and the mushrooms, through a food processor or high speed blender until semi-smooth. 
3. Transfer mixture to a large mixing bowl and combine with ⅓ cup of oat flour or almond meal, 2 tsps spices (chili powder, paprika, and/or cumin), 1 tsp soy sauce, 2 eggs. Stir until everything is incorporated. Roll into balls.
4. Bring a pot of salted water to a boil and add 2 boxes of Banza Chickpea Spaghetti. Cook according to package instructions, then strain, rinse and reserve.
5. While the pasta cooks, heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for a few minutes on each side – they will need to be gently turned every so often to get browned all the way around. 
6. Serve with marinara sauce and cooked Banza.

    More meatballs, but made from veggies. More pasta, but made from chickpeas. Grab the recipe 👇 #ResolveToEatMorePasta
    The Deets:
    1. Cook the 1 cup cauliflower florets and 1/2 cup of mushrooms in a pot of boiling water for about 5 mins, until fork-tender. Drain well.
    2. Pulse 1.5 cups cooked brown rice, plus the cauliflower and the mushrooms, through a food processor or high speed blender until semi-smooth.
    3. Transfer mixture to a large mixing bowl and combine with ⅓ cup of oat flour or almond meal, 2 tsps spices (chili powder, paprika, and/or cumin), 1 tsp soy sauce, 2 eggs. Stir until everything is incorporated. Roll into balls.
    4. Bring a pot of salted water to a boil and add 2 boxes of Banza Chickpea Spaghetti. Cook according to package instructions, then strain, rinse and reserve.
    5. While the pasta cooks, heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for a few minutes on each side – they will need to be gently turned every so often to get browned all the way around.
    6. Serve with marinara sauce and cooked Banza.

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